Season pork or turkey liberally with Kosher salt and combine with wine, fennel, onion, garlic, coriander, red pepper, black pepper, sage, thyme and a drizzle of EVOO. Refrigerate several hours or overnight. Note: store-bought bulk Italian sausage can be substituted for homemade.

Preheat oven to 400°F. Place rack in center of oven.

Working on a parchment paper, roll out 1 defrosted puff pastry and mound sausage down the middle. Cut strips about 1 inch wide on either side of the sausage and crisscross the dough as you pull it over the sausage, resulting in a mummy-like appearance. Transfer roll to a parchment-lined metal rack set over a rimmed baking sheet.

Beat an egg with a splash of water, brush the dough and sprinkle with sesame seeds. Bake the sausage mummy 35-40 minutes until deep golden and cooked through. Cool to room temperature to slice.